Title:
PREGELATINIZED CEREAL FLOUR AND MANUFACTURING METHOD THEREOF
Document Type and Number:
WIPO Patent Application WO/2023/238730
Kind Code:
A1
Abstract:
The pregelatinized cereal flour of the present invention has a mechanical loss tangent of less than 1 at a strain rate of 268% or less in a strain-dependent measurement of dynamic viscoelasticity at a temperature of 25°C and a frequency of 1 Hz in the state of being mixed with water in an amount 10 times as much as the own weight thereof. The manufacturing method of the pregelatinized cereal flour of the present invention includes a step for adding and mixing 500 parts by mass or more of water to 100 parts by mass of a starting cereal flour to obtain a slurry, and then heating and drying the slurry in a drum dryer. Preferably, in the manufacturing method of the pregelatinized cereal flour, the starting cereal flour is prepared from a waxy species.
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Inventors:
YOSHIMURA NOBUHITO (JP)
NAKAMURA KENJI (JP)
SHIBAMOTO NORIYUKI (JP)
KITAMURA SHOMA (JP)
NINOMIYA TAKASHI (JP)
WADA MASAYUKI (JP)
KONISHI SHOHEI (JP)
ITO KOICHI (JP)
YAGISHITA TAKAHIRO (JP)
NAKAMURA KENJI (JP)
SHIBAMOTO NORIYUKI (JP)
KITAMURA SHOMA (JP)
NINOMIYA TAKASHI (JP)
WADA MASAYUKI (JP)
KONISHI SHOHEI (JP)
ITO KOICHI (JP)
YAGISHITA TAKAHIRO (JP)
Application Number:
PCT/JP2023/020013
Publication Date:
December 14, 2023
Filing Date:
May 30, 2023
Export Citation:
Assignee:
NISSHIN SEIFUN WELNA INC (JP)
NISSHIN SEIFUN PREMIX INC (JP)
NISSHIN SEIFUN PREMIX INC (JP)
International Classes:
A23L7/10; A21D2/18; A21D13/44
Domestic Patent References:
| WO2021058680A1 | 2021-04-01 | |||
| WO2022230838A1 | 2022-11-03 |
Foreign References:
| JP2005253347A | 2005-09-22 |
Other References:
MENG- TING YANG, PO-YUAN CHIANG: "Study on the Physicochemical Properties and Ready-to-eat Characterics of Wheat Flour with Different Treatment of Drum Drying (Pregelatinized)", JOURNAL OF AGRICULTURE AND FORESTRY, vol. 60, no. 3, 1 January 2011 (2011-01-01), pages 181 - 197, XP055981397
SIRIKONG PIYAPORN, WEERAWATANAKORN MONTHANA, CHITTRAKORN SASIVIMON: "PHYSICO-CHEMICAL PROPERTIES OF PREGELATINIZED MUNG BEAN FLOUR BY DRUM DRYING AND EXTRUSION PROCESS", PROCEEDINGS OF THE IRES 30TH INTERNATIONAL CONFERENCE, 2016, 1 January 2016 (2016-01-01), pages 55 - 60, XP093113656
BISRI SOISON; KAMOLWAN JANGCHUD; ANUVAT JANGCHUD; THEPKUNYA HARNSILAWAT; KUAKOON PIYACHOMKWAN; CHULALUCK CHARUNUCH; WITOON PRINYAW: "Physico‐functional and antioxidant properties of purple‐flesh sweet potato flours as affected by extrusion and drum‐drying treatments", INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, BLACKWELL SCIENTIFIC PUBLICATIONS, OXFORD., GB, vol. 49, no. 9, 3 March 2014 (2014-03-03), GB , pages 2067 - 2075, XP071857111, ISSN: 0950-5423, DOI: 10.1111/ijfs.12515
SIRIKONG PIYAPORN, WEERAWATANAKORN MONTHANA, CHITTRAKORN SASIVIMON: "PHYSICO-CHEMICAL PROPERTIES OF PREGELATINIZED MUNG BEAN FLOUR BY DRUM DRYING AND EXTRUSION PROCESS", PROCEEDINGS OF THE IRES 30TH INTERNATIONAL CONFERENCE, 2016, 1 January 2016 (2016-01-01), pages 55 - 60, XP093113656
BISRI SOISON; KAMOLWAN JANGCHUD; ANUVAT JANGCHUD; THEPKUNYA HARNSILAWAT; KUAKOON PIYACHOMKWAN; CHULALUCK CHARUNUCH; WITOON PRINYAW: "Physico‐functional and antioxidant properties of purple‐flesh sweet potato flours as affected by extrusion and drum‐drying treatments", INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, BLACKWELL SCIENTIFIC PUBLICATIONS, OXFORD., GB, vol. 49, no. 9, 3 March 2014 (2014-03-03), GB , pages 2067 - 2075, XP071857111, ISSN: 0950-5423, DOI: 10.1111/ijfs.12515
Attorney, Agent or Firm:
SHOWA INTERNATIONAL PATENT FIRM (JP)
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